The days are getting shorter, the weather is bleak, autumn has arrived! What better time to long for a tasty, aromatic stew prepared in the Big Green Egg? Such as a hash with beef, Stifado with fish or a tasty Stroganoff sauce, slowly cooked in the Dutch Oven. Ignite your EGG and enjoy these three stew recipes!
Each country has its own traditional stewed dishes. Dishes such as French coq au vin, Hungarian goulash, Italian ossobuco and German sauerbraten are well known beyond the national borders, but in addition to these there are a great many stews that are only known locally. All stew recipes do have one thing in common; you can prepare them all in the Big Green Egg using a Dutch Oven.
Stewing is a cooking technique where the ingredients are slowly cooked in a liquid and at a low temperature. It is common practice to briefly fry the meat, fish or vegetables before adding the liquid. You could do this in a pan, but when you plan to stew in the Big Green Egg it would also be very tasty to grill the ingredients first. It is a very healthy way of cooking as no vitamins or minerals are lost. After all, you will retain the cooking fluid. Furthermore, it is a very easy process and there’s not much that can go wrong with a stew. The liquid and low temperature substantially reduce the risk of burning the dish and it usually doesn’t matter if you extend or lessen the stewing time by fifteen minutes or so.
When stewing meat, the lengthy cooking process ensures that any tough bits with a lot of connective tissue will become as tender as can be. The collagen in the connective tissue of the stew meat will melt, improving the structure of the meat. Hard vegetables rich in fibre and the more sturdy types of fish will also become tender and juicy when stewed. An additional advantage of the lengthy process is that all the flavours of the ingredients are allowed plenty of time to infuse with each other. The flavour of the liquid, the herbs and other seasoning will be fully absorbed by the vegetables, fish and meat, which adds to the overall taste.
When using the Big Green Egg for stewing it is preferable to use the cast iron Dutch Oven. You can achieve the best heat distribution by first placing the convEGGtor and grid followed by the pan. The cast iron of the Dutch Oven will absorb the heat and transfer it evenly. In the event of a long stewing time, keep the lid of the Dutch Oven on the pan for most of the time. This prevents too much moisture from evaporating during the cooking process. Removing the lid of the Dutch Oven for the first and last 15-30 minutes of the preparation will leave enough time for the stew to acquire that delicious Big Green Egg flavour.
Advance preparation time: 15 minutes
Preparation time: 5-6 hours
200g lean bacon strips
1kg beef shoulder or braising steak
1-2 tbsp flour
75ml red wine vinegar
1x 70g tin of tomato purée
3 bay leaves
200ml Leffe Tripel or other blond beer
300ml beef bouillon
1 thick slice gingerbread
Advance preparation time: 15 minutes
Preparation time: 80 minutes
1kg pickled onions or small shallots
2 cloves of garlic
1 bunch of parsley
the tops of 3 fennels
80ml of olive oil
4 bay leaves
1 tsp freshly ground black pepper
150ml (sweet) red wine, such as Mavrodafni
2x 400g tins of tomato cubes
500g fish fillets and shellfish, such as mackerel fillet, red perch fillet, cod fillet and large, unpeeled cooked prawns
1 unsprayed lemon
40ml red wine vinegar
Advance preparation time: 20 minutes
Preparation time: 60 minutes
4 veal schnitzels
For the Stroganoff sauce:
2 big onions
1 red pepper
1 green pepper
1 yellow pepper
250g chestnut mushrooms
2 cloves of garlic
50ml sunflower oil
2 tbsp tomato purée
150ml beef bouillon
1 tbsp Worcestershire sauce
100ml whipping cream
This is the ultimate hash recipe and you can prepare this delicious beef stew entirely in the Big Green Egg. The spicy aromas released during cooking will have you chomping at the bit to savour this stew. However, if you cook the hash one day in advance, it will taste even better the next day. You can heat up this hash dish with or without the convEGGtor in about 12 minutes at a temperature of 150 °C while regularly stirring. This will again release the aromas.
Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 80-90°C. Preheat the Dutch Oven by placing it on the grid when the Big Green Egg has almost reached the right temperature.
Peel the onions and cut them into rings.
This tasty stew with fish is based on the Greek stew Stifado. In most Stifado recipes the basic ingredients are onions and beef, but in this recipe we will add fish and prawns, smoked on the Big Green Egg. A delicious variation on a proven classic!
Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 140°C. Preheat the Dutch Oven by placing it on the grid when the Big Green Egg has almost reached the right temperature.
Meanwhile, peel the pickled onions or shallots and garlic. Finely chop the garlic. Pull off the parsley leaves and chop finely. Do the same with the fennel tops.
You can make the best tasting Stroganoff sauce using fresh ingredients. We have added an additional flavour enhancer to this recipe. Because, by first grilling the peppers and onion in the Big Green Egg, the Stroganoff sauce will have even more flavour. Would you like to try something else for a change? Then serve it with grilled beef instead of veal schnitzels.
Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C.
Peel the onions and cut them into quarters. Halve the peppers, remove the stalks and the seeds and cut the flesh in half once again. Cut big mushrooms in quarters, those that are medium-sized in half and leave the small mushrooms as they are. Peel and finely chop the garlic.
Heat the butter in the Dutch Oven. Add the onion rings, close the lid of the EGG and let the onions softly simmer for about an hour, stirring occasionally. Simmering at a low temperature will allow the onions to slowly caramelise, which will only enhance the flavour of the hash.
Remove the caramelised onions from the Dutch oven and put them on a plate. Scatter the bacon strips in the pan, close the EGG lid and fry for about 10 minutes. Remove from the Dutch Oven and leave to drain on a piece of paper towel.
Remove the Dutch Oven, the grid and the convEGGtor from the EGG and put the Cast Iron Grid back. You can do this quite easily and safely using the Cast Iron Grid Lifter. Close the lid of the EGG and heat to 270°C. There is no need to clean the Dutch Oven. You will need the fat that remains for frying later.
Place the beef shoulder or braised steak on the grid and close the lid of the EGG. Turn them through 90 degrees after about 30 seconds and close the lid again. Turn the meat over after a further 30 seconds and repeat the action to create a lovely grill pattern on both sides.
Remove the beef from the EGG and place the Dutch Oven on the grid. Close the lid of the EGG and slightly close the draft door and the dual function metal top to allow the temperature within the EGG to drop to 200°C. The placing of the pan will speed up this heat reduction. Meanwhile, cut the grilled meat in cubes of approx. 1.5 centimetres. Sprinkle with salt and pepper and dust with flour.
Add the meat to the pan, close the lid and fry until brown all over. Occasionally open the lid and stir. Deglaze with red wine vinegar and remove the pan from the EGG.
Remove the grid, place the convEGGtor and replace the grid. Heat the EGG to 110°C.
Place the Dutch Oven back in the EGG. Add the caramelised onions to the meat and mix in the tomato purée. Then add the bay leaves and cloves and pour the beer and beef bouillon into the pan. Place the lid on the Dutch Oven, close the lid of the EGG and leave the hash to softly simmer for about 3 hours.
Crumble the gingerbread and mix into the hash. Leave it to simmer for another 10 minutes, allowing the hash to bind.
Remove the pan with the hash from the EGG and increase the temperature to 150°C.
Place the tray with Époisses (without lid) on the grid and close the lid of the EGG. Leave the cheese to melt for about 8 minutes.
Remove the tray with cheese from the EGG and serve as a side dish so you can drizzle a tablespoon of melted cheese over your hash. This tastes great in combination with mashed potatoes and caramelised carrots!
Sprinkle a small handful of soaked Pecan Wood Chips over the glowing charcoal before placing the tray with Époisses on the grid. It will give the melted cheese a delicious smoky taste.
Heat the olive oil in the Dutch Oven. Add the bay leaves, the cloves and black pepper and leave to simmer for about 2 minutes after closing the lid of the EGG.
Add the onions and garlic and stir. Place the lid on the Dutch Oven, close the lid of the EGG and leave the onions to softly simmer for about 20 minutes.
Now pour the red wine into the pan and mix in the tomato cubes. Leave to simmer for another 20-25 minutes until the onions are done. Meanwhile, soak a generous handful of Cherry Wood Chips in water.
Then remove the lid from the pan and leave the Stifado to simmer for another 15 minutes, allowing the liquid to reduce. In the meantime, cut the fish fillets into pieces and sprinkle with salt and pepper. Halve the lemon and squeeze the juice from one half over the fish and prawns. Place the fish pieces and prawns in the Grill Wok and cut the other half of the lemon into slices or segments.
Remove the Dutch Oven from the EGG. Add the red wine vinegar, the finely chopped parsley, the fennel greens and salt and pepper to taste. Keep back some of the parsley and greens to use as a garnish if desired. Place the lid on the pan to keep the Stifado warm. Remove the grid and convEGGtor from the EGG, sprinkle the soaked Wood Chips on the glowing charcoal and replace the convEGGtor and the grid. Place the Grill Wok with the fish and prawns on the grid and close the lid of the EGG. Leave the fish and prawns to smoke for about 8 minutes. The EGG will still have a temperature of about 140°C.
Remove the wok from the grid and stir the fish and prawns into the Stifado. Garnish the fish stew with the lemon slices or segments and the remaining parsley and fennel greens if retained.
Spread the onion and peppers over the grid of the EGG and close the lid. Grill the onion all over and the peppers on both sides until soft and displaying a lovely grill stripe. This will take about 10 minutes.
Remove the vegetables from the EGG and place the Dutch Oven on the grid. Cut the peppers into strips and the onion into quarter rings.
Heat the sunflower oil in the pan and briefly fry the finely chopped garlic. Add the mushrooms and roasted vegetables and mix in the tomato purée. Leave to fry for a couple of minutes and deglaze with the vodka. Pour the bouillon into the Dutch Oven, mix in the Worcestershire sauce and close the lid of the EGG.
Wait until the contents of the pan are boiling and remove the Dutch Oven from the EGG. Remove the grid by using the Cast Iron Grid Lifter and place the convEGGtor. Place the stainless steel grid in the EGG with the Dutch Oven on top. Place the lid on the pan and close the lid of the EGG. Heat to 140°C and leave the Stroganoff sauce to gently simmer for about 15-20 minutes.
Finally, stir in the whipping cream and season with salt and pepper to taste. Remove the pan from the EGG. Remove the grid and the convEGGtor from the EGG and replace the Cast Iron Grid. Heat to 200°C. The sauce will keep warm due to the superb heat retention properties of the cast iron Dutch Oven.
Sprinkle the veal schnitzels with salt and pepper. Place the schnitzels on the grid and close the lid of the EGG. Turn the meat through 90 degrees after about 2 minutes and close the lid again. Turn the meat over after another 2 minutes and repeat the action to create a lovely grill pattern on both sides.
Serve the Stroganoff with the schnitzels.